Root Cake

Ingredients

• 3/4 cup vegetable oil, plus more for the pan
• 2 cups all-purpose flour, plus more for the pan
• 8 ounces parsnips, peeled and coarsely chopped (about 2 packed cups, from about 1 large)
• 1 cup whole milk
• 4 large eggs
• 12 ounces carrots, peeled and coarsely chopped (about 2 1/2 packed cups, from about 3 medium)
• 1 1/3 cups granulated sugar
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground star anise
• 1 teaspoon ground ginger
• 1/2 teaspoon almond extract
• 1/4 teaspoon ground white pepper
• 1 tablespoon baking powder
• 12 ounces cream cheese, at room temperature
• 12 ounces (3 sticks) unsalted butter, at room temperature
• 1 1/2 cups confectioners' sugar, sifted
• 1 teaspoon kosher salt
• 2 ounces carrot juice
• 1 teaspoon natural vanilla extract
• 1 teaspoon natural bitter almond extract
• 1 teaspoon natural anise extract
• 1 large carrot, peeled and grated fine (on a large-hole rasp grater)
• 1 large carrot, peeled and grated fine (on a large-hole rasp grater)

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